About the Recipe
Easier Digestion & Reduced Bloating
During the long fermentation process, the wild yeast and bacteria essentially "pre-digest" the flour. They break down complex starches and large protein structures, including gluten. While it is not gluten-free (and not safe for coeliacs), many people who suffer from general gluten sensitivity or post-pizza bloating find they can eat sourdough pizza comfortably.
Lower Glycemic Index (GI)
The lactic acid bacteria produce acids that slow down the rate at which your body digests carbohydrates. This results in a lower glycemic index compared to regular white pizza dough, leading to a slower, more gradual release of glucose into your bloodstream. It prevents the dramatic blood sugar spikes and subsequent energy crashes often associated with fast-food pizza night.
No Nasties a whole-food option
Commercial pizza bases often rely on added sugars, dough conditioners, and artificial preservatives to extend shelf life and speed up production. Authentic sourdough requires only three simple ingredients: flour, water, and salt. The natural acidity produced during fermentation acts as a natural preservative, meaning you get a clean, whole-food product without chemical additives.
Ingredients
Butter Chicken Sourdough Pizza
Tandoori Chicken Marinade
250g chicken breast
1 tsp paprika
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic
1 tsp ginger
1 tsp turmeric
1 tsp chili powder
1 tsp black pepper
2 tbsp Greek yogurt
2 tbsp raw honey
Pizza Toppings
250g sourdough pizza base
50g healthy butter chicken sauce base
130g smoked tandoori Chicken strips
40g fresh mozzarella
30g drizzle of lemon infused yogurt
5g Rocket, mint or coriander leaves to garnish
BBQ Chicken Sourdough Pizza
BBQ Chicken Marinade
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp cayenne pepper powder
1 tsp dried mustard powder
2 tbsp raw honey
2 tbsp olive oil
Pizza Toppings
250g sourdough pizza base
30g tomato sauce base
130g smoked BBQ chicken strips
40g fresh mozzarella
20g red onion
20g sautéed mushrooms
Preparation
Follow this simple guide to prep your high-protein chicken breast marinade and achieve a perfectly crispy sourdough crust using a combined pan-and-grill method.
Step 1: Prep & Marinate the Chicken Strips
Learning how to marinate chicken for pizza properly ensures your meat stays incredibly juicy.
1. Mix the dry spices: Place all your dry spice ingredients into a medium-sized bowl.
2. Combine the wet ingredients: Add your wet ingredients to the bowl and mix well.
(Pro-tip: If your raw honey is too firm, submerge the honey container in warm water first to loosen it).
3. Marinate the chicken breast: Add your raw chicken strips to the bowl, ensuring they are completely submerged and coated in the marinade.
4. Chill and ferment flavour. Cover the bowl and place it in the fridge for at least 30 minutes. For a more intense flavour profile, leave it to marinate overnight.
Step 2: How to Cook Chicken for Pizza (Smoker or Oven)
Cooking your chicken separately before topping ensures the sourdough crust doesn't get soggy.
1. Prep the chicken: After marinating, use food-grade gloves to gently wipe excess marinade off the chicken strips to avoid staining your fingers.
2. Arrange for airflow: Lay the chicken strips evenly on a wire rack suspended over a lined baking tray to allow maximum airflow.
3. Smoke or bake the chicken: If using a smoker or fan-forced oven, cook at 185°C (365°F) for approximately 20 minutes, or until the internal temperature reaches a safe 75°C (167°F). (Note: The chicken strips will continue to cook slightly when you grill the final pizza).
4. Meal prep storage: If you are prepping this high-protein chicken for future healthy recipes, store it in an airtight container in the refrigerator for up to 4 days.
Step 3: Cooking & Assembling Your Crispy Sourdough Pizza Base
This pan-to-grill hybrid method guarantees a crispy, restaurant-quality sourdough crust right at home without a pizza stone.
1. Crisp the lower crust: Heat a splash of olive oil and a small amount of ghee in a large pan over medium-high heat. Place your sourdough pizza base into the pan, swirling it around to ensure the bottom is evenly coated.
2. Spread the sauce base: Evenly spread your chosen pizza sauce flavour over the dough.
3. Apply the cheese anchor: Add a light layer of low-fat mozzarella. This acts as a delicious "glue" that keeps your high-protein toppings from sliding off.
4. Load the toppings: Arrange your cooked, marinated chicken strips and any additional healthy toppings evenly across the cheese.
5. Grill to perfection: Transfer the pizza from the pan onto a lined baking tray. Place it under a pre-heated oven grill (broiler) to melt the cheese and crisp the top edges of the crust.
(Optional: Sprinkle a tiny bit of extra low-fat mozzarella on top before grilling to lock everything in place).
6. Slice and serve: Once the cheese is golden and bubbling, remove the pizza, place it on a chopping board, and slice it to your preferred size.
7. The finishing touch: Drizzle your lemon-infused yoghurt or extra sauces over the top right before serving to elevate the freshness and flavor profile.